Chickpea And Roasted Red Pepper Stew - cooking recipe

Ingredients

1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14 ounce) can stewed tomatoes
1 (7 ounce) jar roasted red peppers, drained and chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon dried Italian seasoning
1 medium zucchini, cubed
salt and pepper
1 ounce parmesan cheese, grated

Preparation

Comebine all ingredients excpet zucchini, salt, pepper and cheese in a slow cooker.
Cover and cook on high 2-3 hours, adding zucchini during last 30 minutes.
Season to taste with salt and pepper.
Serve topped with Parmesan cheese.